Atmosphere. Taste that word. In addition to being a prerequisite for life on Earth, it is also a description of a feeling or a mood. When guests at Hackholmssund tell us what they like most about the place, the atmosphere is usually mentioned. One of the ingredients of creating a good atmosphere is that the staff are present and responsive in a way so that the guest does not have to worry about anything. In addition, being generous and offering the unexpected is natural for the team at Hackholmssund.

Thomas Jensen, Culinary Director at Hackholmssund says: We want people to be able to enjoy here and feel confident that we are available. Presence is something we work with all the time. Our guests have high expectations and by being well planned and adapting their stay to their wishes, we ensure standards at all levels.

One strategy is to surprise and to be generous in order to exceed expectations. An example of this is housekeeping doing a “turndown” of the room when guests are having dinner. They light bedside lamps and place a thermos of carbonated cold water by the bedside set up for the evening, where a gift such as sea buckthorn marmalade, shoe block or chocolate lies waiting. It helps to make a difference to the feel and atmosphere.

We memorize who has special needs, who needs special diets, or champagne in the room before a speech. We are personal but not private with the guests and we take care of all the practicalities. It can be anything from driving to Arlanda to pick up guests, to arranging opera tickets for an accompanying wife or husband who is not going to attend the meeting. If you need the car washed, we will fix it. It is in our DNA to be generous, even with time.

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Generous and sustainable food philosophy

The nature around Hackholmssund plays a big role, not least for the food. Sea buckthorn, Jerusalem artichokes, tomatoes, cabbage and all the herbs you can imagine are grown here. They have 7 beehives for their own honey, which this year yielded 150 liters of honey. The most important factor, however, is the energy, energy and love for the food that ten people in the kitchen and tableware put in before each breakfast, lunch and dinner.

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“We want to be Nordic and modern in serving and thinking about food. But we also want to mix in old techniques that meet modern methods in cooking and raw material control. A mix of traditional and experimental. At the same time, it is natural for us to think about health and sustainability. That's why we use everything we can pick and harvest here outside the house, we have a whole fridge dedicated to our preserves and use them throughout the year. At breakfast, it is served hot at the table. Instead of the traditional orange juice, it offers its own apple juice and sea buckthorn drink. Other homemade drinks are kombucha on honey and lemon and tea from the blackcurrant bushes. They core their own butter and make fresh cheese on sour cream from Gotland. When you enjoy juniper smoked duck or rooster breast baked with honey and chili, of course both juniper berries, honey and chillies from nature are out of the loop.

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